Flaky puff pastry squares topped with a delicious combination of bacon and goat cheese make for a delectable bite of fall flavor.
- 2 tablespoons salted butter
- 1 large red onion, cut into ¹⁄8-inch slices
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
- ½ pound applewood-smoked bacon, cooked and crumbled
- 1 (4-ounce) package goat cheese, crumbled
- 1 tablespoon chopped fresh thyme
- Garnish: fresh thyme sprigs
- In a medium skillet, melt butter over medium-low heat. Add red onion. Cover, and cook for 30 minutes, stirring occasionally. Remove cover, and increase heat to medium-high. Cook for 10 to 12 minutes, stirring frequently. Add vinegar, salt, and pepper. Cook until vinegar evaporates, stirring constantly.
- Preheat oven to 400°.
- Line 3 baking sheets with parchment paper.
- On a lightly floured surface, unfold pastry sheet. Using a rolling pin, roll pastry sheet out to a 12x12-inch square. Cut into 36 (2-inch) squares. Prick pastry squares with a fork. Place 12 squares, evenly spaced, on each prepared baking sheet.
- Bake until pastries are golden brown, approximately 8 minutes.
- Using the back of a spoon, press down centers of hot pastries to make an indentation.
- In a medium bowl, combine bacon, goat cheese, thyme, and cooked red onion. Spoon 1 teaspoon bacon mixture into center of each indentation.
- Bake until cheese is melted, approximately 5 minutes.
- Garnish with fresh thyme sprigs, if desired.
From TeaTime, September/October 2011
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